Preheat oven to 425 degrees.
Mix together coconut and spices and breadcrumbs in a medium bowl. Dip shrimp in egg white, then coat in coconut mixture.
Spread out on an oiled baking sheet and drizzle with a little olive oil. Bake about five minutes, turn once and bake another two minutes till golden and shrimp is pink.
Serve with pineapple sauce.
Originally Submitted
5/6/2009
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